Directions

Step 1

Step 2

MELT the butter in a large pot over medium-high heat and add in the diced onions and lightly brown.

Step 3

SPRINKLE the flour on top of the onions and mix in to form a roux and cook for 3 minutes.

Step 4

POUR in the chicken stock and whisk over low heat for 5 to 10 minutes until it becomes very thick.

Step 5

ADD the sauce to a large bowl and mix it together with the 2 cups of shredded cheese, chopped cooked chicken breasts, broccoli florettes, cooked rice, sour cream, and salt and pepper until completely combined.

Step 6

TRANSFER the mixture into a Reynolds Bakeware® 13x9 Non-Stick Pan and sprinkle on the remaining 1 cup of shredded cheese followed up by sprinkling the crushed corn flakes, completely covering the top.

Step 7

BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.